For the optimal design of food drying processes in response to various moisture contents, fish paste sausage was used as the model fish meat, and dehydration response curves obtained under various conditions were quantitatively analyzed, to propose a two?tank or single tank model depending on the moisture contents (W_0). The models were described by a two exponential term expression for the two-tank model in region l (W_0>100%一d. b.)and a single exponential term expression for the single tank model in region II (W_0<100%?d. b.) respectively. The two expressions were separately characterized depending on the two regions : In region l, by two mass transfer coefficients, k_<La> for free water molecules and k_<La> for multi?layered adsorbed wat...
Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, ...
This work aims at investigating the industrial drying process of pasta. The analysis carried out con...
A widely used class of vegetable dehydration systems are the “tunnel-and-truck” dehydrators , where...
For the optimal design of food drying processes in response to various moisture contents, fish paste...
Abstract – In this study, a mathematical model based on principles of heat and mass transfer taking ...
Diffusion kinetics of water in a fish paste food containing various amounts of moisture during a dry...
Evaluating moisture transfer mechanism of foods during drying, pore structure of food solids and moi...
PubMed ID: 20373189Drying is a complicated process with simultaneous heat and mass transfer, and foo...
Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or fish ...
To quantitatively evaluate the poultice up process (PUP), which is conventionally used in ventilatio...
Experimental data that can be obtained during investigation of a real system in operation, under dif...
Drying is one of the most complex and energy-consuming chemical unit operations. R&D efforts in dryi...
The main aim of this study was to develop a method to simulate the transfer conditions (energy and w...
To simulate drying of foods, the classical calculation based on finite differences, elements or volu...
Design of dryers for biological materials is a complex problem, since in order to solve the model eq...
Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, ...
This work aims at investigating the industrial drying process of pasta. The analysis carried out con...
A widely used class of vegetable dehydration systems are the “tunnel-and-truck” dehydrators , where...
For the optimal design of food drying processes in response to various moisture contents, fish paste...
Abstract – In this study, a mathematical model based on principles of heat and mass transfer taking ...
Diffusion kinetics of water in a fish paste food containing various amounts of moisture during a dry...
Evaluating moisture transfer mechanism of foods during drying, pore structure of food solids and moi...
PubMed ID: 20373189Drying is a complicated process with simultaneous heat and mass transfer, and foo...
Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or fish ...
To quantitatively evaluate the poultice up process (PUP), which is conventionally used in ventilatio...
Experimental data that can be obtained during investigation of a real system in operation, under dif...
Drying is one of the most complex and energy-consuming chemical unit operations. R&D efforts in dryi...
The main aim of this study was to develop a method to simulate the transfer conditions (energy and w...
To simulate drying of foods, the classical calculation based on finite differences, elements or volu...
Design of dryers for biological materials is a complex problem, since in order to solve the model eq...
Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, ...
This work aims at investigating the industrial drying process of pasta. The analysis carried out con...
A widely used class of vegetable dehydration systems are the “tunnel-and-truck” dehydrators , where...